Reply to Thread

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.

Message: <blockquote data-quote="Ready_fire_aim" data-source="post: 3859221" data-attributes="member: 50626">Generally with blade steels most of it is where it lands on the Rockwell hardness scale. Knife makers are usually trying to find a balance between edge retention vs ease of sharpening and chip resistanceTypically the harder steels hold an edge much longer, but they can be difficult to sharpen (especially hard stainless) and are prone to tiny chips if used improperly. Most modern knives are made from fairly soft stainless steel.Those old carbon blades rocked because they are very hard and have great edge retention, but they still sharpen fairly easily. The only downside is they will rust if not cared for.That’s why 90% of common knives today won’t have true carbon steel blades, because people are lazy and don’t take care of things. It’s all stainless now.. they’ll use BS language like “high carbon stainless steel” but it’s usually just crappy stainless</blockquote>